Around-the-world cook book

Celery-salt, Cayenne, Cold milk, 2 cups. Cook together the flour and butter until they bubble, and then pour on the 2 cupsful of hot milk or stock. Stir until smooth. Add to this a pint of Spanish chestnuts which have been shelled and blanched, a dash of celery-salt, and a little cayenne. Boil for half an hour, and rub all through a colander, and add the cold milk and 1 egg, stirring them in carefully. Season to taste, boil, and serve at once. CREAM OF CARROTS Grated carrot, 1 pint. Salt, % teaspoon. White pepper, 14 teaspoon, Butter, 1 large tablespoon. Flour, 3 scant tablespoons, Milk, 21^ cups. Peppercorns, 6, Bay leaf. Cover the grated carrots with 1 quart of boiling water; add the salt, white pepper and a piece of bay leaf, and also 6 peppercorns. Simmer for 1 hour, and then press through a fine sieve. In a saucepan melt the butter and flour; gradually blend with this 21^ cups of hot milk, stirring until it is smoothly thickened. Gradually add the pulped carrot liquid, and more seasoning if necessary. CREAM OF CATJLIFLOWEE Cauliflower, Onion, Milk, Salt and pepper. Soak the cauliflower head downward in salted water, and then cook it until tender. Remove some of the best flowers to serve in the soup, and press the rest through a sieve. Add the water if it is not too strong. Scald a slice of onion in twice the quantity of milk that you have of pulp. Add the pulp to the milk and onion, season with salt and pepper, and lastly add the flowerlets of the cauliflower. CHESTNTTT PUEEE, NO. 1 Blanched chestnuts, 1 pint, Milk, or stock, 1 pint, Flour, 2 tablespoons, Butter, 2 tablespoons, Eggs, 2 yolks, Cream, 2 tablespoons. Cook the chestnuts in sufficient water to cover them. When soft, pass through a sieve while still hot, and add to this the stock, and stir until it boils. Blend the butter and flour together and add it to the stock and chestnuts; also add salt and pepper to taste. Just before serving, add the beaten yolks of the 2 eggs, and the cream. CHESTNUT PUREE, NO. 2 Spanish chestnuts, 1 quart, Butter, 2 tablespoons. Cream, 2 tablespoons. Onion juice, i^ teaspoon, Salt and pepper. Shell, blanch, and boil the chestnuts until soft, and then rub them through a colander. Add to them the butter, cream, onion-juice, and salt and pepper to taste. Stir over the fire until thoroughly hot. This is a delicious puree to serve with roast fowls of any sort, or with game. TARO, OR POI If the taro root cannot be obtained, taro flour may now be had from many druggists. Peel and boil the root until mealy. Pound in a mortar until like dough, adding a little water as you are pounding it. Set it away to ferment, but do not let it get very sour. Fermentation from 24 to 30 hours will probably be long enough. When preparing for use, mix with water, and make a gruel — there are three thicknesses recognized by Hawaiians; respectively, *' one-finger, " '"two-finger," and "three-finger poi." For invalids, boil as above, and pound in a mortar, but do not ferment. Mix with milk instead of water, and al-» ways use it when fresh. It should be cold when used, chilled if possible. TOMATO BISQUE Tomatoes, 1 can, Butter, 14 cup, Onion, finely chopped, 2 tablespoons. Flour, 3 tablespoons. Milk, 2 pints.